Tostones: Savory Plantains
Recipe from
Food & Wine
Lourdes Castro teaches students how to fry plantains for perfect tostones.
Servings:
6
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
3unripe (firm and green) plantainssee savings
-
3 cupsvegetable oilsee savings
-
Saltsee savings
-
Limesee savings
Directions
1.
Peel the plantains: Cut off the ends using a sharp knife, score the skin on four sides, then use your fingers to pry the skin loose.
2.
Cut peeled plantains into one-inch pieces. Fry them in a skillet in the vegetable oil over moderately high heat for five minutes, then set them out on paper towels to drain and cool slightly.
3.
Smash each fried plantain to a quarter-inch thickness with a tool called a tostonera. You can also use a mallet or the heel of your hand.
4.
Soak the plantains in salty water for one minute; they'll emerge perfectly seasoned. Set them out on paper towels to drain.
5.
Fry the tostones again for five minutes until crisp; drain them on paper towels and season with a little bit more salt before serving. They're delicious with a squirt of fresh lime juice, too.
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